Beef Carpaccio is a timeless Italian starter made from raw beef fillet (tenderloin) thinly sliced and dressed simply with peppery arugula, bright lemon juice, extra virgin olive oil and shavings of salty Grana Padano. Elegant and effortless, it’s an ideal dish to prepare at home for a light lunch, starter or second course.
Carpaccio refers to dishes of raw meat or fish—commonly beef, veal, salmon or tuna—served in paper-thin slices. Beef carpaccio is a classic I often enjoy during warm months when something fresh and quick is welcome. Light, bright and texturally satisfying, it works as a salad, a starter or a delicate secondo.
The dish was created in 1950 by Giuseppe Cipriani at Harry’s Bar in Venice and has become a staple across Italy. Two traditional Italian variations exist: the original Venetian version typically features a mayonnaise-based dressing and sometimes capers, while the version below, familiar in Tuscany, is served with a simple arugula salad and lemon.
Because carpaccio is served raw, choose your beef carefully. Buy fresh, high-quality tenderloin from a trusted butcher and tell them you plan to serve it raw so they can advise on the best cut. For four people I use about 14 oz (400 g) of tenderloin — you don’t need a large amount, but you shouldn’t compromise on quality.
See the recipe below with ingredient notes, step-by-step photos and practical tips. For the printable recipe scroll to the bottom or use the recipe section.
Table of Contents
- Ingredients
- Visual walk-through of the recipe
- Recipe tips and FAQs
- More delicious Italian salads to try
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Beef tenderloin (fillet) — buy the freshest, highest-quality tenderloin you can. Tell your butcher you’ll serve it raw; they can help you choose the best piece. For four people 14 oz (400 g) is ample. Tenderloin is expensive, but this is not a place to cut corners.
- Grana Padano cheese — Grana Padano is milder and slightly less crumbly than Parmigiano Reggiano, with a nutty flavor. If you can’t find Grana Padano, Parmigiano Reggiano is an excellent substitute.
Visual walk-through of the recipe
Slice the beef — cut the tenderloin into slices about 1/4 inch (just over 1/2 cm) thick. Aim for roughly eight slices total.
Pound thin — place each slice between parchment paper and gently pound with a meat mallet or a rolling pin until very thin while keeping the slice intact.
Assemble and serve — arrange the paper-thin slices on a serving plate, season lightly with sea salt flakes, scatter arugula on top, squeeze over lemon juice, shave Grana Padano, finish with freshly cracked black pepper and a generous drizzle of extra virgin olive oil. Serve immediately.
Recipe tips and FAQs
- Quantities — plan on 2–3 large slices of carpaccio per person; add arugula, cheese, lemon and olive oil to taste.
- Sharp knife — a very sharp knife makes thin slicing much easier. If slicing proves difficult, freeze the tenderloin briefly until firm (not rock solid) or slice a little thicker and pound thin between parchment paper.
Freezing isn’t necessary with a sharp knife. If your piece of tenderloin is small or soft, chill it until firm but not frozen to make slicing easier.
You can slice the beef ahead of time and keep it wrapped in the fridge. Assemble the dish right before serving; lemon juice will start to change the color of the beef if left too long.
More delicious Italian salads to try
Salads
Cialledda (Southern Italian Bread Salad)
Salads
Insalata Pantesca (Sicilian Potato Salad)
Mains
Steak Tagliata with Tomato and Mozzarella Salad
Salads
Grilled Zucchini Salad with Melon and Prosciutto
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Step By Step Photos Above
Most recipes include step-by-step photos and tips to help you get the best result.
Beef Carpaccio
By Emily
Ingredients
- 14 oz (400g) beef fillet, (around 2 slices per person)
- 1/2 juice of a lemon
- 2 handfuls arugula (rocket)
- Grana Padano cheese, for shaving (or Parmigiano Reggiano)
- salt and pepper, (Maldon sea salt flakes recommended)
- extra virgin olive oil
Instructions
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Cut the beef into slices about 1/4 inch (just over 1/2 cm) thick. Place a slice between two sheets of baking parchment and pound thin with a meat mallet or rolling pin. Repeat with all slices.
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Arrange the thin slices on a serving plate and season lightly with sea salt. Scatter the arugula over the beef and squeeze over the lemon juice.
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Shave Grana Padano with a vegetable peeler and sprinkle on top, add freshly cracked black pepper and a good drizzle of extra virgin olive oil. Serve immediately.
Notes
Quantities — plan on 2–3 large slices per person and serve with as much arugula, cheese and lemon as you prefer.
Storage — carpaccio is best eaten fresh. Serve immediately or store covered in the fridge for up to 24 hours.
Helpful Info for All Recipes
- I use extra virgin olive oil in nearly all recipes unless otherwise noted.
- When using canned tomatoes I favour well-known brands for consistent flavour.
- All vegetables are medium-sized unless specified.
- Recipes are tested using a fan (convection) oven where applicable.
- Find out more about how nutrition is calculated in the recipe notes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.